MUSCLE CONTRACTION AND POSTMORTEM pH CHANGES IN PIG SKELETAL MUSCLE
- 1 November 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (6) , 717-719
- https://doi.org/10.1111/j.1365-2621.1970.tb01978.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Protein Alterations and Associated Changes in Porcine Muscle as Influenced by Maturity, Genetic Background, and Post‐Mortem Muscle TemperatureJournal of Food Science, 1966
- The effect of pre-treatment of pigs with curare on the post-mortem rate of pH fall and onset of rigor mortis in the musculatureJournal of the Science of Food and Agriculture, 1966
- Post-mortem pH Values, and Microscopic Appearance of Pig MuscleNature, 1965
- The Long-Term Effect of Electrical Stimulation on the Post-Mortem Fall of pH in the Muscles of Landrace PigsJournal of Food Science, 1965
- Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid NitrogenJournal of Food Science, 1965
- Post‐Mortem Changes in the Muscles of Landrace PigsaJournal of Food Science, 1963
- Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle TissueaJournal of Food Science, 1961
- Rate of Anaerobic Glycolysis versus Structure in Pork MuscleNature, 1961
- QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 1959
- Effects of lime and copper on subterranean clover grown on acid soil.Australian Journal of Agricultural Research, 1953